Title: Oregon hazelnut vegetable pie
 Categories: Main dish, Meatless, Vegetables
      Yield: 8 Servings
 
      1 c  Fresh broccoli, chopped*
      1 c  Fresh cauliflower, sliced*
      2 c  Fresh spinach, chopped*
    1/2 c  Chopped onion
    1/4 c  Chopped green pepper
      1 c  Cheddar cheese, grated
           -- (4 oz.)
      1 c  Coarsely chopped hazelnuts
           --(Oregon hazelnuts)
  1 1/2 c  Milk
      1 c  Bisquick
      4    Eggs
      1 ts Garlic salt
    1/4 ts Pepper
 
  Pre-cook broccoli and cauliflower until almost tender (about 5
  minutes.) Drain well. Combine broccoli, cauliflower, spinach, onion,
  green pepper and cheese. Divide into two well-greased 8-inch pie
  pans. Top with Oregon hazelnuts. Beat together milk, Bisquick, eggs,
  garlic salt and pepper; pour over vegetable mixture. Bake at 400 for
  35 to 40 minutes, until golden brown. Allow to stand for 5 minutes
  before cutting.
  
  * 10-ounce packages of frozen chopped broccoli, cauliflower and
  spinach may be substituted for fresh. Thaw and drain well. Do not
  pre-cook.
  
  NOTE: This dish may be prepared ahead and frozen, unbaked. Cover
  tightly with aluminum foil before freezing. Do not defrost, but bake
  an additional 10 to
       15    minutes.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board